Healthy holiday recipes is the new theme for What I Ate Wednesday. I'm kind of unprepared for this. I usually am on the first WIAW of the month, because we don't really get advanced warning...so, bear with me ;)
Onward to the food stuff!
Breakfast: Egg Muffin
Confession time: I did NOT go to boot camp this morning. I really had no excuse, except that I just didn't feel like getting up at 4:40 a.m. So...yeah. I made a yummy breakfast of a whole wheat English muffin topped with Canadian bacon and an egg. Target's Christmas blend coffee on the side.
Morning Snack: Berries
I enjoyed the last half cup of my blueberries (those suckers lasted a while-score!) with some fresh whipped cream for morning snack.
Lunch: Sandwich & Veggies
Lunch was pretty simple today: an open faced roast beef and turkey sandwich (on honey oat bread), veggies & hummus with a teeny wheel of cheese. Yum!
For dessert, I resisted the urge to buy a Starbucks and had one of these instead:
Saving money & calories #winning
Afternoon Snack: Kind Bar
I ate this bar to hold me over til dinner. It was really good. I enjoyed the taste of apricots.
Dinner: Eggplant Veggie Burger
I dunno if you guys remember my Eggplant "Meat"balls from a while back, but my brother has been asking me to make them again ever since. He suggested I make them into burgers. He is a genius. I added even more vegetables to make it a veggie burger. I also made sweet potato fries and veggies (more veggies!!! eeeee!!!) as sides.
Here's the recipe:
Eggplant Veggie
"Burgers"
serves 6
2 medium eggplants (or 1 large)
salt, pepper
olive oil spray
1 egg
2/3 cup breadcrumbs
1/2 cup shredded parmesan cheese
serves 6
2 medium eggplants (or 1 large)
salt, pepper
olive oil spray
1 egg
2/3 cup breadcrumbs
1/2 cup shredded parmesan cheese
1/2
cup frozen spinach, thawed/drained
1 carrot, shredded
1/4 onion, finely diced
handful of mushrooms, finely diced
1/4 onion, finely diced
handful of mushrooms, finely diced
garlic
clove, minced
Preheat the oven to 425 degrees and slice your eggplant (about 1/4" thickness). Spray the slices with oil and sprinkle with salt. Roast in the oven for about 20-25 minutes.
Preheat the oven to 425 degrees and slice your eggplant (about 1/4" thickness). Spray the slices with oil and sprinkle with salt. Roast in the oven for about 20-25 minutes.
Sautee
onion, carrot and garlic in a skillet for 5 minutes.
Dump the roasted eggplant into a food processor with other ingredients and combine.
Dump the roasted eggplant into a food processor with other ingredients and combine.
Divide
the dough into 6 patties. Cook in a
skillet coated with olive oil until browned on both sides, about 5 minutes per
side.
The night was rounded off with a rousing 4 hour game of Monopoly.
I made a martini, also...
The game was so good, we had to play while eating ;)
Links I feel like sharing today:
Taylor Swift performs Begin Again on Ellen
I love this handmade gift of 5 bean soup from Back to Her Roots
Joy the Baker made some red velvet black & white cookies (awesome)
I feel like I could make these popsicle stick angels--how cute would they be on the tree?!
I made some shortcut gingerbread beignets over on Endless Simmer...go look at them and I'll be your best friend forever.
Ok, have a super fabulous rest of the week!!
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